Winter Vegetable Soup

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Makes: 6  servings Start to Finish 30 mins

Ingredients

  • 3 14 ounce can chicken broth
  • 1 pound  peeled butternut squash, cubed
  • 1/2 pound  carrots, sliced
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 1/2 pound  kielbasa, sliced
  • 1 onion, chopped
  • 1 1/2 cups  tubetti or tubettini pasta
  • 1 15 - 16 ounce can red kidney beans, drained and rinsed
  • 1/2 pound  Swiss chard, trimmed and chopped

Directions

1. Combine broth, squash, carrots, 2 cups water, salt and pepper in a pot. Cover and bring to a boil.

2. Cook kielbasa and onion in a large skillet over medium-high heat 5 minutes. Transfer to pot. Bring 1 cup water to boil in same skillet, stirring, then add to pot. Cover and return to a boil; simmer 5 minutes.

3. Stir in pasta and beans. Return to a boil; cover and boil 6 minutes, stirring occasionally. Stir in Swiss chard; simmer, uncovered, 2 to 3 minutes more, until chard is tender. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)350,
  • Fat, total(g)12,
  • chol.(mg)28,
  • sat. fat(g)4,
  • carb.(g)48,
  • fiber(g)7,
  • pro.(g)15,
  • sodium(mg)1598,
  • Percent Daily Values are based on a 2,000 calorie diet
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